Lamb + Braised recipes (12)

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Anna's Amazing Goulash

Recipe by: Anna

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I made this up one day. It takes a lot of work, but makes a lot of stew, and the leftovers just taste better and better each time you try it.

Braised Lamb Shanks

Recipe by: Mrs Savage

Reviews(1)

Succulent braised lamb shanks slow cooked in a red wine, tomato and fresh basil sauce.

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Braised Mediterranean meatballs in rich tomato sauce

Recipe by: Telboy1999

Reviews(1)

This is the very first recipe I ever made up, and anyone that I've ever made it for has loved it! The preparation takes a while but once the meatballs are made it's just a matter of simmering them in the sauce, stirring gently to make sure the meatballs stay in one piece.

Guinness® braised lamb shanks

Recipe by: Nick Russell

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You can't have Irish stew for St Patrick's Day every year. If you feel like something a little different, but still fairly traditional, this hearty dish should fit the bill.

Lamb and Vegetable Dolmades

Recipe by: Norma MacMillan

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Stuffed vine leaves are popular in Middle Eastern and Mediterranean countries and there are many traditional recipes. This one is inspired by a Greek filling of lamb and rice but with added vegetables.

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Lamb hot pot

Recipe by: bronte

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If this meal is for one, the buy a pack of lamb escalopes (this is just the right amount of lamb) for more than one try and get something more substantial.

Lamb Shank Braised in White Wine with Rosemary

Recipe by: Misty Noriega

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Wonderfully tender, these lamb shanks are melt-in-your-mouth juicy.

Lamb Shanks Braised in Red Wine, Thyme and Rosemary

Recipe by: S. HODGE

Reviews(1)

Lamb shanks are slowly simmered with fresh rosemary, garlic, tomatoes and red wine. Warming and delicious when served with polenta or roasted garlic mashed potatoes, as you'll need something to soak up the wonderful sauce that results. A fantastic dish for guests, as all the prep work is done at the beginning, and then you just have to wait.

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Lamb with Roasted Vegetables and Couscous

Recipe by: laughs and smiles

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Tender boneless lamb, marinated in herbs with lime and chillies. This is a traditional North African dish and is best served with couscous.

Persian-style lamb shanks with figs

Recipe by: Maggie Pannell

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Roasting lamb shanks before slowly braising them removes much of the fat and gives a wonderful flavour, which perfectly complements the fragrant vegetable mix of lentils, tomatoes, courgettes and figs.